MSG Free Lemon Garlic Pork Tenderloin
Bright, herby, and deeply satisfying, this pork tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort required. The marinade is built entirely from scratch ā olive oil, fresh garlic, lemon zest and juice, rosemary, thyme, turmeric, salt, and pepper ā so you know exactly what's going into every bite with zero mystery additives or flavor enhancers hiding in a packet. That matters more than people realize, since so many store-bought marinades and seasoning blends quietly contain glutamates that can be hard to spot on a label. Here, the lemon and fresh herbs do all the heavy lifting, delivering a punchy, aromatic flavor that's completely clean. The sear-then-roast method gives you a beautifully caramelized crust on the outside while keeping the interior juicy and tender, especially once the pork rests and you slice it into those gorgeous medallions. A scatter of fresh parsley and a squeeze of lemon at the table keeps everything tasting bright and vibrant. It's the kind of recipe you'll come back to again and again because it's just that good ā and you never have to second-guess what's in it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the marinade
- 1 Ā½ lb pork tenderloin (1 large or 2 small)
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 lemon, zested and juiced (about 3 tbsp juice)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- Ā½ tsp black pepper, freshly ground
- Ā¾ tsp kosher salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 2 tbsp of the olive oil, the garlic, lemon zest, lemon juice, rosemary, thyme, turmeric, black pepper, and salt until combined.
- 2
Pat the pork tenderloin dry with paper towels, then place it in a shallow dish or zip-top bag. Pour the marinade over the pork, turning to coat on all sides. Marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!